Sausage Stuffing Stuffed Pork Chops

Good afternoon! This weekend seemed to go by way too fast. I'm finding myself already wishing it was Friday. I'm sure I'm not the only one though. I made the most delicious pork chops last week that I stuffed with stuffing that I added sausage to, and then I just made a simple pan gravy using the drippings from the pork chops and making a rue with flour, then adding milk and salt & pepper - super easy. I served it with a simple baked potato. The meal was great, and felt perfect for fall. I forgot how much I liked pork chops, especially the boneless ones. I need to make them more! I hope you make this and enjoy it as much as we did.
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Ingredients:

2 Boneless Pork Chops, fat removed

1/2 Pound Ground Sausage

2 Cups Stuffing Mix (Stove Top, Pepperidge Farm)

3 Tablespoons Butter

1 1/2 Cups Water

Half Medium Onion, diced

1 Large Garlic Clove, minced

Salt & Pepper, to taste

Directions:

In a saucepan, bring your water and 2 tablespoons of butter to a boil. Remove from heat and add stuffing mix and mix, then return to burner and cover it with a lid and keep on low. In a skillet, crumble your sausage and add your onions until the sausage is cooked through, then add your sausage to your stuffing and again leave it covered. Take your pork chops and make deep slits in one side of them, make it deep enough to stuff with stuffing. Add your remaining 1 tablespoon of butter to the same skillet you cooked the sausage in and then place your pork chops in the pan. Season with salt & pepper and sprinkle on minced garlic. Cook them almost through (they will finish in the oven), and make sure they get a nice sear on each side. Remove them to a cutting board and carefully stuff with the stuffing mixture, using as much as you can. Place them in a cooking dish and bake in a pre-heated 400 degree oven for 20-30 minutes.